Balsamic roast chicken

Caramelized red onions make this especially tasty. Mashed potatoes and green beans in garlic vinaigrette were nice sides.

How many variations on Sunday roast chicken does one person need? I don't know, all of them? This is the third "new" version I've tried this year, and all have been quite tasty, reasonably different interpretations. And many thanks to our brother-in-law for the birds that were the basis for these recipes.

Balsamic roast chicken

From “The Sexy Forever Recipe Bible” by Suzanne Somers, who apparently actually can cook, unlike some celebrities with cookbooks they had tenuous connections with.

Ingredients:

1 large roasting chicken

2 red onions, sliced

2 tablespoons chopped fresh rosemary

2 tablespoons sea salt

1 tablespoon freshly ground pepper

3 garlic cloves, minced

¼ cup balsamic vinegar

¼ cup red wine

Method:

Mix together rosemary, garlic, sea salt and pepper. (This might seem like a lot, but it’s really going to seem like not much once you start rubbing it over the bird.)

Pull out any chicken innards from the cavity; place innards in a roasting pan large enough to accommodate the bird. Cover innards with sliced onions. Rinse the chicken and pat dry. Rub rosemary mixture all over chicken. Let sit for at least an hour, or up to 24 hours ahead, covered, in the refrigerator to give the flavors time to sink in.

Pour vinegar and wine over chicken. Bake chicken at 350 for 1½ to 2 hours depending on size of the bird. (Figure 2 hours for a 5- to 6-pounder, less for a smaller bird.) Cut up chicken and serve with the onions, which are kind of like balsamic caramelized onions by this point.

Rating: Yet another tasty way to roast chicken. And those leftover red wine-vinegar-soaked onions are so going to get used in something else. Those are criminally good.

Followup: Those leftover onions were to die for on hamburgers.